Greek Yogurt Pumpkin Cream Pie With White Chocolate Ganache

I am pretty proud of this pie, friends. I mean, just look at the thing.

So, let me tell you the story of this pie. Yes?

It actually goes back about 4 years ago, when I was prone to saying "I don't like yogurt", as frequently as someone seemed to be listening. It was a texture thing. It was like...snotty-texture. But then someone introduced me to Greek yogurt. Thick and creamy, I knew that I had found my yogurt match. This was not snotty in texture, and it wasn't wimpy in flavor. I still don't like regular yogurt, but I love Greek yogurt. 

More recently, Greek Gods (actually, theirs was the aforementioned first Greek yogurt I ever tasted!) contacted me and asked me if I'd like to come up with a pie recipe for their holiday promotion. I was all like, where do I sign "YES"? 

My one condition with being part of this project, though, was that it had to be an indulgent pie. Because while I love Greek yogurt, all on its own, I do not consider it dessert. So I had to add enough other good stuff that it could definitely fall into dessert territory.

Because of the season, I wanted to make a pumpkin pie; because I enjoy sweetness and deliciousness, I decided to make it a pumpkin cream pie, with that earthy gourd augmented with Greek yogurt and sweetened condensed milk. Some spices for flavor, and some eggs for structure, and the filling was set.

But it kind of felt like it still needed something. 

The answer was a white chocolate ganache "sauce"--made with a little more cream than usual, and a little less chocolate. This made for an oozy texture which drips slightly when each slice is cut into. 

And seriously, what is pumpkin pie without some whipped cream? I finished mine with freshly whipped cream and some toasted pecans. Yes, that works. That works just fine.

People, this pie was an absolute, 100 percent winner. You definitely taste the pumpkin and spice, but there is so much dreamy creaminess that you're like "whoa, this is definitely dessert." The ganache sauce gives it a little special sweet hint, and the whipped cream and toasted pecans offer a pleasing texture and flavor contrast. 

I love this pie, so did Olive the pug (see below)and I think you will, too. Thanks, Greek Gods, for sponsoring this post!

Greek gods pumpkin cream pie

printable version here

For the pie

  • 1 unbaked, 9-inch pie crust
  • 1 cup pumpkin puree
  • 8 ounces sweetened condensed milk
  • 1 cup Greek Gods Honey Greek Yogurt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • ½ tsp allspice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs

For the white chocolate ganache sauce

  • ½ cup heavy cream
  • 2 ounces white chocolate, coarsely chopped

To top

  • 1 cup freshly whipped cream
  • ½ cup chopped pecans (optional)

Prep time: 30 minutes

Bake time: 45 minutes, plus cooling

Preheat the oven to 425 degrees F. You can keep your ready to go pie crust in the fridge for the moment.

Make the filling. In a large bowl, combine all of the filling ingredients. Yup, all of them at once.  Mix until it has become smooth and lump-free. You can use a stand mixer for this, or stir by hand.

Go ahead and fetch that pie shell. Pour the mixture into your pie shell.

Bake for 15 minutes in the 425 degree oven, then reduce heat to 350, and bake for 40 minutes or until set. If there is some light cracking on top when the pie comes out, this is OK.

Let the pie cool completely to room temperature. Once it is room temperature, you can refrigerate for about an hour. You want the top to be cool when you pour the ganache sauce on top.

Make the ganache sauce. Place the white chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Remove from heat and pour over the white chocolate. Mix until completely combined. Let the mixture set for about 30 minutes. It will thicken, but it won’t become thick like a ganache. This was purposefully left thinner so that it will ooze a little bit when served. Pour the sauce on top of the finished pie. Refrigerate again until it sets a bit.


Make the whipped cream, and spread gently on top of the pie. Sprinkle the toasted pecans on top.

Keep this pie in the refrigerator until ready to serve. The white chocolate will slightly drip down the sides once served.

Have you ever baked with Greek yogurt?